Cow Bell

Happy Memorial Day weekend! ☀️🧀
Want the absolute tippy-top crowd-pleaser cheese to add to your Memorial Day Weekend spread, well boy of boy, have we got a cheese for you... it’s Après Soleil and it is sunshine in a rind.
Coming to us from our dear friends .cheese located in the Emmental Valley of Switzerland. Après Soleil is a brilliant twist on tradition. Literally translating to “After Sun”, an ode to the old-school alpine days at the Steinen dairy, where young wheels were rubbed by hand and set out to dry in the sun behind the house.
Made from raw cow’s milk and aged to perfection for > 10 months.
The texture is smooth and dense with just the perfect balance of crunchy crystals

On the nose: Rich scents of roasty hay, summertime meadows, and lush sweet cream
On the palate: Bold and nutty, rich in sweetness, and packed with brothy savory notes and a long finish. It’s complex, yet remarkably approachable and keeps everyone coming back for more. Just like you. (haha, just kidding).
Backyard BBQ Pairings:
Pair this with your backyard BBQ. Its balanced salinity and rich paste make it a dream match for the grill, no matter if you are playing grillmaster or party-goer.
Pair it up with:
A crisp, cold Grüner Veltliner or a dry, bubbly cider to cut through the richness.
A juicy, medium-bodied red
For beer: Belgian Blonde, an earthy Saison, or a malty Vienna Lager
For N/A: try a citrusy spicy water, Jasmine tea or refreshing Arnold Palmer (or John Daly for ‘A’)
A dollop of sweet quince paste or fresh stone fruit on your charcuterie board.
Swing by the shop, grab a wedge, and let’s kick off the summer right. We’ll be here all weekend. Our retail shop will be CLOSED Monday, per usual.

Named for its region of origin, Garroxta is a delicious Catalonian goat cheese with a rich comeback kid history.

Nearly annihilated during years of creative suppression, Garroxta was revived in the 1980s using the same recipes handed down through generations. A fun fact: one tweak in the recipe is firmer pressing to expel whey during production, creating a slightly more dry and tighter paste - optimal for travel and exportation. When production returned in the ‘80s, Garroxta was more popular in the US than in Spain.

Its velvety rind gives off the most enticing smells of minerals, wet rock and earthy Pyrenees cave molds.

Based on the coolness of the exterior, one bite of the semi firm- firm interior will throw your palate for a loop. Totally warm, nutty, sweet and subtle with a *pfffft* (swoop) salty landing.

The chèvre flavors are gentle, approachable and perfect for pairing.

For wines, stick with lighter and brighter options to elevate the nutty flavors without masking them. Try cava or mencía. Other excellent and fun pairings to explore are European style lagers, saisons and hard ciders.

Garroxta has tapas written all over it. Add to your prix fixe menu, or serve after dinner with dried fruit.

The best thing in life is cheese. Come hang out with Patrick of , (hosted at ). There are only 4 spots available for May 19!!
Snag a ticket now and keep your eyes on the look out for future dates.

“Join us for an interactive evening exploring the fundamentals of cheese tasting, pairing, and presentation. Through a guided tasting of 7 cheeses and thoughtfully selected accompaniments, you’ll learn how cheesemongers evaluate flavor, texture, and balance while building beautiful, approachable cheese boards for any occasion. Whether you’re hosting a dinner party or just want to elevate your next snack plate, this class will give you the confidence to pair and serve cheese like a pro.” - Portland Cook Shop.

- Link in the bio 🧀🖇️

Hi there! We're back at it today, open from noon until 6pm.

Grab your cheeses, your meats, pastas and all the sauces and canned/pesto/confitted tomato's, butter, oils, vinegar, misos, soy sauces, spices
.. and now ... Don't forget the sweet! (and a little savory)!

(It's called: "balance").

We tasted this delicious, citrusy 🍋, sweet, almond- based, cookie "pâté", meringue and we just had 👏🏻to👏🏻have👏🏻it👏🏻. And so do you!

Think lemon meringue pie in a jar. Compliment it with a buttery scone or croissant, almond biscotti, sesame cookies, & chocolate-everything.

This magnificent indulgent is from of Torino, Italy. Produced by La Perla di Torino, a business founded in 1992 by chocolatier Sergio Arzilli.

Diagnosed with celiac disease, Sergio opted himself out of his family's pastry business. Now alongside his daughter, Valentina, Sergio is taking the confectionary world by storm. Focused on exceptional raw materials and artisanal care. All of the carefully hand packaged products are completely gluten free, with dedicated lines for those who avoid lactose, limit sugar intake, or follow a vegan lifestyle.

"Questi sono I DOLCE'è!" Ho ragione, dico bene? Eh, ?